okay here we go
1Crack the egg into a bowl and wisk it using the fork or wisker, slowly and add in a dash of milk.
2Heat up frying pan and grease well either by using butter or oil
3 Once pan is at a fairly hot temperature, dip the slice of bread into the wisked egg and milk until completely soaked and place on frying pan.
4Occasionally press down using the spatula and once golden brown, flip onto the other side and cook until golden brown.
5put your choice of topping on and ENJOY

Is that it Ian?? From the hillbilly connaseur chef?? The cullonary master?? The barrister of bunya nuts?

Surely not!?!?

Prolly a cast iron frypan.

Use the cast iron frypan to cook the bacon (or smoked ham), when cooked to choice remove the bacon and turn the heat off, let it cool a mo, crack the eggs in and cover the frypan with a saucepan lid. Let a bit of smoke out of a coupla bitsa toast, butter right to the edges and optionally shove some (chili) baked beans between the eggs and the buttered toast, a touch of our home-made, two year old Worcestershire Sauce, and you have breakfast perfection.

Get a chicken breast and cut a pocket in it. Fill the pocket with cream cheese mixed with fruit chutney and seal pocket with tooth picks. Roll the chicken in plain flour, then roll it in beaten egg then cover with breadcrumbs (you can out what ever seasoning you like in the breadcrumbs to make it different. Heat fry pan with olive oil (not a lot) cooks on a low heat otherwise you will burn the breadcrumbs. I find it is easier to brown chicken in a fry pan and finish cooking in the oven.

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